Torta Rustica

Torta Rustica Ingredients

BREAD CRUST	; and cracked black
1 pk Dry active yeast	; pepper
1 1/2 c Warm water	1 c Whole wheat or semolina
2 Teaspoons; olive oil, salt,	2 c Unbleached white flour; up

Instructions for Torta Rustica

Filling: 1 bunch Swiss chard, chopped and lightly steamed 4 cloves garlic, minced 3 cups broccoli, cut into small florets and lightly steamed 1/2 cup chopped tomatoes 1 9-ounce package frozen artichoke hearts, thawed, drained 1/2 cup nonfat ricotta cheese 1/4 cup grated Parmesan cheese Salt and pepper 1. In a large mixing bowl, dissolve yeast in water, cover, and let stand for 10 minutes, or until foamy. Add oil, salt, pepper, and whole wheat flour and mix well. Stir in white flour 1/2 cup at a time until a stiff dough is formed. Turn out onto a lightly floured surface and knead for about 5 minutes, adding flour as necessary, until dough is smooth and elastic. Place in lightly pansprayed mixing bowl, cover with plastic wrap or a dish towel, and let stand in a warm place until doubled, about 1 hour. 2. In a medium bowl, combine chard with 1/2 of the minced garlic. In another bowl, combine broccoli, tomatoes, and remaining garlic. In a third bowl, combine artichoke hearts, ricotta and Parmesan. Season each combination to taste with salt and pepper. 3. Preheat oven to 375 and lightly pan-spray a 2-quart casserole or souffl? dish. Roll out 2/3 of the dough into a 16-inch circle. Fit dough into casserole, covering bottom, sides, and extending 1-inch over the edg! e. Layer chard mixture, broccoli mixture and artichoke mixture into casserole. 4. Roll remaining dough into a circle 2-inches larger than the top of the casserole. Fold edges of top dough over bottom dough and pinch with fingers to seal. Cut air vents into the top, brush with cold water, and bake for 30 minutes or until lightly browned. Makes 6 servings. MC-Busted By Karen C. Greenlee By "Karen C. Greenlee" on Mar 14, 1999. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Flour

Olive Oil

Yeast

Vegetables Olive oil

for flavor and categorization

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